MORAIOLO – Region TOSCANA

Sensory profile and fatty acids composition defined by 94 EVOO samples of cultivar MORAIOLO.

Sensory profile

Descriptive statistic of fatty acids composition (n=94)

	Mean MORAIOLO	Standard deviation MORAIOLO	Mean MORAIOLO (TOSCANA )
Eicosenoic acid (%)	0.28	0.03	0.28
Eicosanoic acid (%)	0.34	0.06	0.34
Heptadecenoic acid (%)	0.09	0.04	0.08
Heptadecanoic acid (%)	0.05	0.03	0.05
Linoleic acid (%)	7.29	1.00	7.30
Linolenic acid (%)	0.74	0.11	0.74
Oleic acid (%)	74.93	2.00	74.76
Palmitic acid (%)	13.56	1.34	13.69
Palmitoleic acid (%)	0.86	0.22	0.89
Stearic acid (%)	1.82	0.33	1.83
Total phenols (mg/kg) The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of caffeic acid equivalent per kg of EVOO (from 2022).	423	106	453
Total phenols (mg/kg) The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of gallic acid equivalent per kg of EVOO (until 2021).	587	202	639

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